Got the green-light to eat rice, beans and legumes? Here are some dishes to incorporate into your Passover-week menus.
This vegetarian entrée from “Jerusalem” author Yotam Ottolenghi isn’t the obvious choice for Rosh Hashanah dinner, but it turns out to be as satisfying as it is unusual.
I know we are in the season of fasts for many Jews but here is a simple (yet a bit time consuming) recipe that tastes great!
Now that Pesach has come and gone and we are back into the swing of eating leavened things again I though I would share a great spring recipe with you.
Melt the butter with the olive oil in a medium sauce pan. Add the shallots and garlic and cook over low heat until translucent. Add the rice and stir to coat the grains with the butter.
This bright green risotto is the perfect compliment to the first of the season salmon. The peas are sweet and delicious.